Sauteed Squash with Red Onion & Parmesan Cheese

Hey Everyone,

I know I just threw a recipe out there but with all the rain, the squashes are growing faster than the blink of an eye.  Last night's dinner was truly a farm to table recipe as all I needed from the store was a block of Parmesan cheese to shave.  Everything else came straight from the garden, although a bit wet!

Simply delightful!

Sauteed Squash with Red Onion & 
Parmesan Cheese!

Ingredients:

Squash & zucchini need to measure 6 cups when diced.

3 - 4 medium size yellow crookneck squash

2 - 3 medium size zucchini's 

1 large red onion

1 large or two small minced cloves of garlic

1 - 1 1/2 tablespoons of Bertolli Extra Light Virgin Olive Oil

1/4 tsp. salt

1/4 tsp. of fresh ground black pepper

1/4 tsp. of crushed red pepper

1/4 - 1/2 cup of shaved Parmesan cheese

Directions:

Wash all squashes with a vegetable brush.  Cut the squashes into 1/2 inch round slices and then quarter. Just halve the small round pieces.  You need 6 cups of diced squash all together.

Mince the garlic cloves and thinly slice the red onion into vertical pieces, about an inch in size.

Mix the salt, black pepper, and crushed red pepper together, set aside.

Shave the Parmesan cheese and set aside.

Heat oil in a large non-stick skillet over medium heat for 1 - 1 1/2 minutes.  Add the squashes, onion, and garlic.  Cook 6 - 7 minutes until the onion is tender, stirring gently and frequent.

Remove from heat.  Mix in the salt and both peppers.

Add the Parmesan cheese and serve.

Makes two full plate dinners or 4 - 6 sides.

Hope you enjoy,

Denise, Beds 25 & 29